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Cheesy Potato Casserole Recipe
Last updated on October 15th, 2023 at 08:00 pm
Learn how to make this cheesy potato casserole recipe which is sure to be a hit on the Thanksgiving or Christmas dinner table.
If calories did not exist, this Cheesy Potato Casserole would be one of my main food groups. It is a favorite side dish in our house and pairs well with almost anything.
These potatoes are so versatile that you can make them work with any meal. You can serve them as a side with your favorite main dish. You can double or even triple the recipe for large groups. You can even cook them in the crockpot for 3-4 hours on high instead of in the oven to save precious oven space for holiday prep.
They are so easy to throw together and can be made from frozen hashbrowns. You can use pre-shredded cheddar cheese, but I really think they are so much better with freshly shredded! Make this crowd-pleaser Cheesy Potato Casserole for your Christmas dinner, Thanksgiving dinner, or everyday dinner side!
Prep time: 15 minutes
Cook time: 45-50 minutes
Servings: 12
Serving size: 1 cup
Ingredients
- 26 oz. package of shredded hashbrowns
- 16 oz. (2 cups) of sour cream
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 stick (8 tbsp.) melted butter
- 2 tbsp chopped dried onion flakes
- 1 tsp. salt
- ½ tsp. black pepper
Directions
1. Preheat oven to 350 degrees. In a large bowl, mix together the melted butter, soup, sour cream, salt, pepper and onion flakes.
2. Add frozen hashbrowns and mix well.
3. Add 1 ½ cups cheddar cheese and mix until well combined.
4. Pour into a greased 2 ½ quart casserole dish. Top with remaining cheddar cheese.
5. Baked uncovered for 45-50 minutes. Let stand for at least 5 minutes before serving. Makes approximately 12 1-cup servings.
Yield: 12 servings
Cheesy Potato Casserole
These potatoes are so versatile that you can make them work with any meal. You can serve them as a side with your favorite main dish. You can double or even triple the recipe for large groups. You can even cook them in the crockpot for 3-4 hours on high instead of in the oven to save precious oven space for holiday prep.
Prep Time15 minutes
Cook Time50 minutes 45 seconds
Total Time1 hour 5 minutes 45 seconds
Ingredients
- 26 oz. package of shredded hashbrowns
- 16 oz. (2 cups) of sour cream
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 stick (8 tbsp.) melted butter
- 2 tbsp chopped dried onion flakes
- 1 tsp. salt
- ½ tsp. black pepper
Instructions
- Preheat oven to 350 degrees. In a large bowl, mix together the melted butter, soup, sour cream, salt, pepper and onion flakes.
- Add frozen hashbrowns and mix well.
- Add 1 ½ cups cheddar cheese and mix until well combined.
- Pour into a greased 2 ½ quart casserole dish. Top with remaining cheddar cheese.
- Baked uncovered for 45-50 minutes. Let stand for at least 5 minutes before serving. Makes approximately 12 1-cup servings.
Nutrition Information:
Yield:
12Serving Size:
1 cup
Amount Per Serving:Calories: n/aTotal Fat: n/agSaturated Fat: n/agTrans Fat: n/agUnsaturated Fat: n/agCholesterol: n/amgSodium: n/amgCarbohydrates: n/agNet Carbohydrates: n/agFiber: n/agSugar: n/agSugar Alcohols: n/agProtein: n/ag
Amy Cook is a midwestern wife and mom to four boys ages 8, 6 and 3 year old fraternal twins. She has a degree in Biochemistry and worked in medical research for 8 years before becoming a SAHM when her twins were born. Now she runs her Etsy shop and graphic design blog, Loving Our Messy, offering free printables and design tools. Her other passions include baking, watching baseball and all things creative.
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